Ingredients
- 2 pounds lump crabmeat, selected over for cartilage
- 1 cup dried breadcrumbs
- 1 cup mayonnaise, store-bought or homemade
- 2 large eggs
- 1 red bell pepper, stem, seeds, and ribs removed, reduce 1/8-inch dice
- 1 yellow bell pepper, stem, seeds, and ribs removed, reduce 1/8-inch dice
- 1/2 cup fresh cilantro leaves, chopped
- 4 scallions, chopped
- Coarse salt and freshly ground pepper
- Vegetable oil, for frying
- Cilantro-Lime Mayonnaise
Directions
Preheat oven to 250 levels. Inside a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions mix well. Season with pepper and salt. Shape mixture into twenty-four 2-inch-round patties.
Heat 1/2-inch of oil inside a large skillet over medium high temperature until hot although not smoking. Employed in batches, add crab cakes, and prepare until golden brown, about two to three minutes on every side. Transfer to some paper towel-lined baking sheet to empty, and put in oven to help keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if preferred.